Culinary Historians of Chicago

Understanding rot: from present day ecology, to fossil fungi and ancient geology True woody trees evolved approximately 360 million years ago, and since that time wood has become an important part of forests, influencing soil formation, carbon cycling and many aspects of our current economy. Fungi are the only organisms that have evolved the ability to break down woody material. The decay of wood...

During World War II, some farmers in Marengo, Illinois negotiated with a large food corporation and federal agencies to make local farm fields into restricted, prison-like spaces. When the Curtiss Candy Company brought Japanese-Americans from the Tule Lake Internment Camp in California to cultivate and pick potatoes in 1943, the Marengo community struggled with the federal government and the candy...

CULINARY HISTORIANS OF CHICAGO: Chicago’s evolving restaurant scene: How can the cherished small guy survive? Presented by Master Chef Michael Lachowicz Owner, George Trois, Aboyer, Silencieux, in Winnetka Image Remember when you could get a great meal at an independently owned restaurant where the chef was often the owner, dishing out their unique culinary perspective? Well, as large restaurant g...

Culinary Historians of Chicago The Legitimacy and Legacy of Chinese Food in America "Chewing" podcast hosts Monica Eng, left, and Louisa Chu (Picture by Michael Tercha / Chicago Tribune) Subscribe at https://chewing.xyz/ Chicago Tribune food reporter Louisa Chu and WBEZ reporter Monica Eng talk about 150 years of Chinese food in America, how it was shaped by social, political, and legal circumstan...

By Popular Vote: Highland Park was Dry for 104 Years Presented by Nancy Webster, Archivist When Highland Park’s first City officials met as a city government on March 11, 1869, the new City´s leaders articulated clearly their objection to permitting ¨intoxicating beverages¨ in the new municipality. Records show repeated discussions and changes to liquor ordinances. Flash forward to November 1, 197...

The Story of the African Americans Who Have Fed Our First Family Presented by Adrian Miller Food writer, attorney and certified barbecue judge It’s a return trip to the Culinary Historians for James Beard award–winning author Adrian Miller, who first spoke to us in 2014 on soul food. Today he’s back to tell us about his just-released second book, The President’s Kitchen Cabinet: The Story of the A...

How the Instant Pot Helped This Indian-American Forge Her Ethnic Identity Chandra Ram To be Indian-American means you have a foot in two cultures. For Chandra Ram, author of The Complete Indian Instant Pot Cookbook, America is home, but some part of her identifies as Indian as well. She didn’t want to let go of Indian culture as her parents were encouraged to do when they immigrated a generation a...

A Culinary History of Downeast Maine Presented by Sharon L. Joyce Maine's Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of Maine and the area now known as Acadia National Park paved the way for a vibrant to...

Maggi Galaxy Presented by Stephan Palmié, Anthropology Dept. at University of Chicago Antoni Miralda, Artist and founder of Food Cultura, Foodcultura* As part of the Living Together Performance Series which took place in Little Haiti, the Haitian neighborhood of Miami, 2018, The Maggic Banquet, a participatory food-performance by the internationally acclaimed Miami- and Barcelona-based artist Mira...

After fall from Grace, Chef and Business Partner plan the best Ever An interview with Chef Curtis Duffy and Business Partner Michael Muser, conducted by Monica Eng, WBEZ radio When Grace restaurant abruptly closed in 2017, the shutdown made national news. How could an eatery that had earned three Michelin stars, (one of only 14 restaurants in America to earn such status) so quickly cease to exist?...

The Last Night on the Titanic, Unsinkable Drinking, Dining & Style Presented by Veronica Hinke, Food Historian, Author With Chef Gale Gand All hands on deck! Come join us and drift back in time as author Veronica Hinke delves into the drinking and elegant Edwardian dining that set the Titanic experience apart from any other. Ms. Hinke will share little-known stories about the people, places and di...

Ballots, Babes and Beer Fifth Annual Lake County Symposium Debbie Fandrei, Museum Curator, The Raupp Museum Explore the relationship between women' suffrage and Prohibition in Illinois - hoe the desire for Prohibition sparked women's interest in voting, and also fueled the drinking opposition. Recorded at the Bess Bower Dunn Museum on November 2, 2019 www. LCFPD.org www. HighlandParkHistory.org

Going Dry: Pre-Prohibition Lake County Diana Dretske, Curator, Bess Bower Dunn Museum Al Westerman, Independent Scholar Prior to Prohibition, there was a united effort to impose temperance at the local level. This presntation discussed the history of pre-Prohibition efforts to elinimate saloons and prevent consumption of alcoholic beverages in Lake County from the 1840s to 1910s. Recorded November...

Apples in the Midwestern Imagination Presented Lucy Long, PhD Like many Americans, Midwesterners have fond memories of apples: family apple orchards are commonplace; cider mills used to be and are returning; apple butter is a traditional way of preserving the fruit; apple pies and pastries frequent many homemade and commercial tables; Johnny Appleseed is embraced as a hometown hero; and festivals...

Fetid Russulas in North America: What we know, What we don't Presented by Peter Avis, PhD Niles Historical and Cultural Center, 8970 N. Milwaukee Ave, Niles, IL 60714 Russula is a highly diverse genus of ectomycorrhizal fungus. Over 700 species of this genus are known making up about 10% of the known ECM fungi in world. One especially intriguing group of Russula are the members of subsection Foete...

The Dark Side of Peach History Presented by Chef Belinda Smith-Sullivan, Author, Just Peachy Who among us does not like peaches? In fact, most will proclaim that they “love” the stone fruit. Peaches are the most cherished fruit of the South; and the third most popular fruit in our country. Join us as Chef Belinda takes us along on her journey to writing her new book, Just Peachy, starting with her...

Bread Guru’s Never-Ending Quest for the Perfect Pizza Presented by Peter Reinhart Chef, Author, Teacher Peter Reinhart has been writing, blogging, and video chronicling his ongoing search for pizza excellence for many years. His quest reveals more than just pizza tips and tricks but also valuable life lessons that this former monk continually shares with his readers and students. Pizza has become,...

Mushrooms and Poisoning "Why There Are No Old, Bold Mushroom Pickers" Presented by Dr. Elizabeth Black, Connie Fishbein and Greg Mueller, PhD Mushroom poisoning refers to harmful effects from ingestion of toxic substances present in a mushroom. These symptoms can vary from slight gastrointestinal discomfort to death in about 10 days. The toxins present are secondary metabolites produced by the fun...

Spicy Chicago Couple to Give Well-Seasoned Talk Presented by Patty and Tom Erd, Spice Merchants and Proprietors of The Spice House Throughout time, man’s destiny has been shaped by the search for the elusive spices coveted by nobility and royalty. The history of the spice trade reveals titillating tales of piracy, astounding adventures and fierce wars battled to control the spice trade. Exotic myt...

Civil War Camp Cooking 2019 Armchair Tour Presented Erik Schultz, Long time reenactor While Lake County’s Civil War Days may be cancelled this year, it is our opportunity for Erik Schultz to offer his experiences as reenactor and experienced camp cook’s guide. Instead of sweating and trying desperately to keep up with his long strides, we will be in air-conditioned comfort. Schulz has been a re-en...

Morel Mania: All About Morels Presented by Tom Nauman Tom Nauman's first mushroom hunt was while he was still "in the womb" and he has continued his passion for finding the elusive morel for more than 68 years. He has taken 697 people morel hunting in one event. So much for morel hunters not sharing their honey-holes! Mr. Nauman is the founder of The Illinois State Morel Mushroom Hunting Champions...

Well of the Sea Presented by Margaret Carney, PhD Margaret Carney, director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in Chicago’s Hotel Sherman between 1948-1972. Why was dining there so memorable? Culinary historians may be captivated by the menu — bouillabaisse, rijstafel of seafood, cafe disable...

Culinary Historians of Chicago presents: Midwestern Food—What is it? Presented by Abra Berens, chef, farmer, author It is true that we are a region known for steak houses, pizzas and pot roast, but what exactly is Midwestern food? Could it also be a dinner at Alinea? Is it the German chocolate cake made by Stephanie Hart’s Brown Sugar Bakery on 75th St? Is it the melting pot that gives us Cornish...

Mycophagy 101: Continuing On! Preparation, preservation, pickling and eating wild, and not so wild, mushrooms! Presented by Stephanie Kowalyk and Catherine Lambrecht A dictionary definition of mycophagy: Fungivory or mycophagy is the process of organisms consuming fungi. Many different organisms have been recorded to gain their energy from consuming fungi, including birds, mammals (that’s us!), in...

Overrated Tradition? Why Fresh Perspective Will Save the Jewish Deli Presented by Aaron Steingold Who doesn’t love Deli food? From the cornucopia of Jewish food delights that include corned beef on rye, chopped liver, chicken matzo ball soup, and lox and cream cheese on a bagel, Chicagoans have been relishing Deli food for generations. While there were hundreds of delis in the first part of the 20...